A good jam should contain in invert sugar –

• Invert sugar is a mixture of glucose and fructose, formed by the breakdown of sucrose (table sugar). It is important in jam making for the following reasons:
Prevents Crystallization: Invert sugar interferes with the crystallization of sucrose, keeping the jam smooth and spreadable.
Improves Texture: It contributes to the jam's desirable thick, syrupy texture.
Enhances Flavor: Invert sugar is sweeter than sucrose, so it can improve the jam's overall flavor.
A good jam typically contains between 30% and 50% invert sugar. This balance ensures the jam has the right sweetness, texture, and shelf life.

🛑 Additional Information::Preparation of jam:
Ripe fruits are selected and thoroughly washed to remove dust.
Fruits are chopped, mashed, or diced.
If the fruit has little to no juice of its own, a small quantity of water is added.
Sugar is added in proper quantity.
The finished product should contain 30-50% invert sugar to avoid the crystallization of cane sugar in the jam during storage.
If the fruit is deficient in acid and pectin, commercial preparations are added before the addition of sugar.
The mixture is immediately heated with constant stirring.
After that, packed in jars and are pasteurized for about 30 minutes.